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Thursday, February 4, 2016

Melt the butter in a large saucepan over low heat as you coarsely chop the celery and onions. Turn up the heat to medium-high and saute the chopped celery and onions until softened, about five minutes. Add the broth and bring to a strong simmer, about five minutes. Add the cauliflower and about a teaspoon of salt, and bring back to a strong simmer. Simmer until the cauliflower is tender, about ten minutes.

Puree the soup with whatever you have, like a food processor or a blender will work. What I have is the Cuisinart SmartStick Hand Blender, which is awesome and as easy to wash as a spoon.